Medium to long kernels of rice from which only the hull has been removed. The light brown color is caused by the presence of bran layers.

2) Milled white rice, often also referred to as "polished". The outer husk is removed, and the layers of bran are milled until the grain is white.

2a) Long Grain White Rice

Long, slender white kernel, four to five times longer than its width.

2b) Medium Grain White Rice

Shorter, wider white kernels, two to three times longer than its width.

2c) 100% Broken White Rice

Long grain kernels of white rice that has been broken into pieces by 100%. During the milling process, broken rice is separated from the white rice, whose shape remains intact.

3) Parboiled Rice

Medium to long kernels of white rice that have been boiled in the husk through a steam-pressure process before milling. This procedure gelatinizes the starch in the grain, and creates a firmer, more separate grain for cooking purposes.

4) Organic Rice ( in EU according directive 2092/91 )

Medium to long kernels that are grown without the use of synthetic fertilizers, pesticides and growth hormones. This type is available in both white and brown colors.

Indian Rice Types

The name Basmati comes from the Hindi language, meaning 'Queen of Fragrance'.

Indian Basmati Rice has been grown in the foothills of the Himalayas for thousands of years. Its perfumy, nutlike flavor and aroma can be attributed to the fact that the grain is aged to decrease its moisture content. When cooked, it swells only lengthwise, resulting in long slender grains that are dry, separate and fluffy.

Due to the high amount of starch clinging to the rice grains, Basmati rice should always be washed before being cooked. Basmati rice is known as the queen of rice. It is long grained, non glutinous and particularly good for formal rice cooking. Basmati Rice is a simple grain yet throughout history it has been on royal menus of various cultures as the main dish.

There is an old Indian saying... �Grains of rice should be like two brothers -close but not stuck together Basmati, a long-grained rice with a fine texture is the costliest rice in the world and has been favored by Emperors and praised by Poets for hundreds of years. Basmati have for thousands of years been appreciated in its origin countries and during the latest years have the market shares in Middle East, Europe and the States increased rapidly when consumers have found the high quality in Basmati rice.

Do you Know, What makes Basmati rice smell so good? Science has the answer - Basmati grains contain 0.09 parts per million of the chemical compound 2-acetyl-1-pyrroline, which is about 12 times more than concentrations found in unscented rice varieties and enough to give Basmati its distinctive spicy fragrance. That aroma - along with fine, slender grains and a soft, fluffy texture when cooked - has made Basmati the world's most sought-after rice, fetching up to 10 times more than common rice on international markets.

In fact in the year 2000, the American corporation Rice Tec made an effort to patent Basmati rice and trademark the name. The Indian government intervened, however, and the attempt was thwarted. Meanwhile, the European Commission has agreed to protect basmati rice under its regulations pertaining to geographical indications.

Indian Traditional Basmati Rice is considered the best & the most premium variety in the world , because of it ��s unique features and characteristics , such as high sweet aroma & rich flavor- before & after cooking , & slender grain like a Turkish dagger . In the olden age this variety was once cultivated in the King��s Field and consumed by the Emperors of India only, because of its premium and unique characteristics.

Another variety is the Indian Extra Long Grain 1121 Basmati Rice, the average length of which is the world��s longest grain, minimum average length is 8.25 mm and after cooking elongates more than twice. It is being exported quite in huge quantity and is quite popular.

On the other hand, the most economical Indian Basmati Rice is Indian Catering Quality White and Parboiled/Sella Basmati Rice widely used by caterers and restaurants all over the world for the following reasons:

�� Non Sticking

�� Good Looking cooked rice

�� Slender and Good length of cooked rice

�� Good Taste

�� Good to use as Pulav, Biryani , or as Plain Boiled rice

�� Most Economical in Basmati category and available all the year

Advantage of ultimate Low cost: Most Restaurants and Institutions, all over the world are using Basmati Rice, as customers coming to good restaurants are no longer satisfied with Long Grain Non Basmati Rice. After cooking Basmati Rice Length goes up by 100% and hence you need less quantity of rice as compared to Long grain for same volume of cooked rice and this factor brings down the cost close to Non Basmati Long Grain Rice.

Sharbati RiceSharbati Rice is little sister of Pusa basmati rice, interestingly Sharbati rice is very economical in price wise also, that is why this rice is been preferable Choice of very middle Class Family.

Shabnam Basmati RiceThe Story goes 2 or 3 years back some of the IARI researcher went to Pakistan for some survey while returning back to India they brought some seeds of Pakistani super basmati rice. This seeds they provided to the local Indian farmer who immediately sown this seeds into the field now interestingly Pakistan Super Basmati rice widely grown in India as 'Shabnam' and both have identical DNA Lab tests.

Available Qualities For Export ArePR11/PR106/IRR36/IRR64 Available Different Types for Export are :��White Parmal��(Parboiled) Sella Parmal Steam Parmal

QUALITYGrown by experts in the field : Farming experts in the company first select the best hybrid seeds. The services of soil testing experts are hired to select the area for sowing the crop. And the paddy from the selected area of quality is procured. In fact every process that contributes from plantation to the final product, every scientific approach is used.

During the process of production every care is taken to retain the natural contents of aromatic fragrance of Basmati Rice. Right from procurement to delivery of rice to end customer, effective quality control measures are taken to maintain desired characteristics in the product. Rice is fumigated during storage and after final packing to destruct the last pest residues. This process is closely watched by highly trained and experienced personnel.

Detailed laboratory analysis form part of the routine control. Testing is regularly performed by our experienced and highly qualified analyzers right from raw rice to finished end product to ensure that product delivered to customer conforms to the given specifications.

Pakistani Rice Types

Super Kernel Basmati

Super Kernel Basmati is a variety of long grain rice grown for thousands of years in what is now known India and Pakistan, notable for its fragrance and delicate, nuanced flavor. Its name means "the fragrant one" in Sanskrit, but it can also mean "the soft rice." India and Pakistan are the largest cultivators and exporters of this rice; it is primarily grown through paddy field farming in the Punjab region.

The grains of basmati rice are longer than most other types of rice. Cooked grains of Basmati rice are characteristically free flowing rather than sticky, as with most long-grain rice. Cooked basmati rice can be uniquely identified by its fragrance. Basmati rice is available in two varieties - white and brown.

D-98 Basmati Rice from Sindh Province of Pakistan, is also known to the world as �Sindhi Basmati�. Due to its extra long length, rich pearl white color and highly aromatic grain, it is in more demand now than PK 385 basmati rice. This type of rice is a vital food for the population of the world today and is considered one of the best types of basmati now known.

This Sindh variety of Basmati Rice with medium grain length is an economical substitute to Super Kernel, yet maintains many key basmati characteristics.Origination

D-98 is one of the best basmati grown in the Province of Sindh, Pakistan. The areas containing rich soil and the perfect conditions in Sindh, Pakistan, D-98 has been growing for over a decade.

Having a longer grain, this rice variety is appropriate for the rice lovers who enjoy slightly dry types of cuisines. Nevertheless, due to the superiority over other long grain varieties, PK 386 is one of the most demanded non-basmati varieties.

Also known as Fragrant / Jasmine / Scented / Aroma Rice, this beautiful naturally scented rice has no artificial perfumes but comes to you directly from the rice mills. Thai Hom Mali Rice is famous for its appearance, cooking texture, and aroma.

Favoured for its long slender grains and heavenly fragrance, this gift from Mother Nature is now brought to you. Various grades of Thai Hom Mali Rice are as follows :

This variety was successfully developed recently. It is less sensitive to sunlight and has better yield as compared to Thai Hom Mali Rice. Pathumthani rice has the appearance of Thai Hom Mali Rice but due to its nature it is categorised as White Rice. This rice absorbs water very well. Various grades of Thai Pathumthani Fragrant Rice are as follows :

It is processed using special technique of soaking paddy in hot water before it will undergo pressure steaming and drying. These processes help retaining most of the essential nutrients in kernels. Further, paddy will be sent for milling. Parboiled rice is slightly yellowish in colour. Various grades of Thai Parboiled Rice are as follows :

Milky in colour, Glutinous rice can be easily distinguished from other varieties. It is also known as Sticky rice because it becomes sticky after cooking which is due to high amount of amylopectin within the kernel. Various grades of Thai Glutinous Rice are as follows :

- Thai Glutinous Rice 10% Broken- Thai Glutinous Rice 100% Broken A1

Thai White Rice

Derived from the milling of white paddy, this is ideal for those who prefer hard - cooking rice. It becomes fluffy when cooked.